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Just bottled my graf and had the first taste, really fantastic. Extremely Smooth for being 7.2% ABV, has great apple character, perfect final gravity not too dry not too sweet (1.008). Here is the recipe I used: **Fermentables: *Apple Juice 4 x 1Gallon Tree top Apple Juice bottles (no Vit C...

wbehun, do you keep just the smaller heating element on while mashing to maintain temp in a narrow range? Can you tell the heating element kicks on during the mash? No overshoot? Have you had to take any steps to insulate the kettle? Thanks

I do see a lot of threads on these two systems, but not much discussion of side by side comparison for the two basic systems ($300 for M&B, $350 for Robobrew). A major drawback to these systems appears to be the discrepancy between the set temp and observed temp in grain bed. As well as the...

Id do 0.2 ounces of fresh rosemary tips at flameout, then also another 0.2 ounces soaked in vodka for a day use to "dry hop" with. for a 4-6 days I made a nice romemary-rye ale with this

+1 one about the crystal, you could switch it for 40L or use half the amount

Can anyone comment on the use of adjunct grains for an Imperial IPA? Ive seen several recipes with little or no adjunct grains, presumably because they can get the body/flavor from the malt extract alone and want the final product to be dryer? I'm thinking of using some in my recipe (see above)...

Ok the malto is out. I thought LME needs to boil for at least 20 mins? No?

thanks for the input so far, 3 gallon boil then up to 5 gallon with water

Hey beer peoples, I am hoping I can get some advice on the following recipe, this is about my 17th extract batch, but the first with an expected abv above 6.5% Any comments related to the recipe would be great, thanks! Recipe: ***Adjunct Grains: (Steep for 20-30mins) 8 ounces carapils...

Hey Folks, I am planning my first crack at a real robust stout/porter extract recipe and I could use some suggestions on hops and White labs yeast. I'd like the beer to be very roasty and full bodied, but not overly alcoholic. Malty, but not overly sweet like a milk stout. The basic recipe...

Hey Folks, I am planning my first crack at a real robust stout/porter extract recipe and I could use some suggestions on hops and White labs yeast. I'd like the beer to be very roasty and full bodied, but not overly alcoholic. Malty, but not overly sweet like a milk stout. The basic recipe...

I'm not sure about the conversion, but I used 4 whole vanilla beans for a 5gallon batch of Stout and it came out quite well, The vanilla is obvious, probably 3 beans would have sufficed.

Anyone??

After having great luck with a Rosemary RyePA (small amount used at flameout and 'dryherbed.') I'm interested in using another bitter/savory herb Sage in an IPA. I did an extensive search, but found very little info on recipes for adding Sage to a beer recipe. I know there are some...

Thanks to all for the help, Ive tried a couple of the Rosemary Rye beers, theyve only been in the bottles for 1.5wks, but so far it came out fantastic. Pours a nice dark gold, with some faint hop aroma. Very nice spicyness from the rosemary and rye malt. I cant specifically say I can taste the...

How did this sage beer work out??

I dont want the hops to be overpowering, I'm hoping for more aroma than bitterness. This is going to be a ~4.5% ABV type beer, i want the rye to come through as well as hops / rosemary

How much rosemary did you add? Was it 'dry hopped'?, if so for how long? Fresh or Dried Rosemary?

Great thanks for the input. Dale, did you put the 0.5 ounces in for the 'dry herbing' for a week? or shorter/longer?

Hey everyone, I am planning on adding some rosemary to my next extract batch, its a Rye ale, IPA but hopefully more hoppy than bitter, it will be brewed with Centennial, Columbus, and Willamette Hops, and i'm planning on adding some rosemary during the dry hoping. I saw some posts on the...